If you are craving a dish that feels both comforting and sophisticated, this Ravioli with Sage Butter Sauce Recipe is exactly what you need. Picture delicately tender cheese ravioli bathed in a rich, nutty brown butter infused with crispy sage leaves. Each bite is a beautiful harmony of buttery goodness, fragrant herbs, and just a touch of sharp Parmesan that makes this Italian classic truly unforgettable. Whether you are cooking for a cozy night in or impressing friends with a simple yet elegant meal, this recipe brings together straightforward ingredients in a way that tastes anything but ordinary.
Ingredients You’ll Need
This recipe is all about simplicity, but each ingredient plays a crucial role in delivering incredible flavor and texture. You don’t need a long shopping list, just a handful of essentials that come together like a dream in the kitchen.
- Cheese ravioli (20 oz): The star of the dish, providing soft, creamy pockets that soak up the flavorful sauce perfectly.
- Unsalted butter (6 tablespoons): Creates the base of your sauce with a luscious, golden richness.
- Fresh sage leaves (8–10, thinly sliced): These add an aromatic, slightly peppery note with a crisp texture when browned.
- Garlic (1 clove, minced, optional): A subtle punch of savory flavor that elevates the sauce if you choose to include it.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors.
- Grated Parmesan cheese (1/4 cup): Adds a nutty, salty finish that ties everything together.
- Crushed red pepper flakes (optional): For those who like a little heat to contrast the buttery sauce.
- Chopped toasted walnuts or pine nuts (optional garnish): For a delightful crunch and extra depth in every bite.
How to Make Ravioli with Sage Butter Sauce Recipe
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a rolling boil. This is crucial because properly salted water seasons the pasta from the inside out. Gently add your cheese ravioli and cook according to the package instructions until they are perfectly al dente. That means tender but still with a slight bite to give you a pleasant texture. Once done, carefully drain and set aside—keep them warm for the sauce to work its magic.
Step 2: Create the Sage Butter Sauce
In a large skillet set to medium heat, melt your unsalted butter slowly. The key here is to watch the butter carefully as it starts to brown slightly, turning from pale yellow to a warm golden color with nutty aromas. Add in your thinly sliced sage leaves and let them crisp up in the butter for 2 to 3 minutes. If you’re using garlic, toss it in now and sauté for about 30 seconds until fragrant but not burnt. This step is where the dish’s signature flavor truly develops.
Step 3: Combine and Season
Gently place the cooked ravioli into the skillet with the sage butter. Using a spatula or tongs, carefully toss the ravioli so every piece is coated evenly in that irresistible sauce. Season with salt and fresh black pepper to your liking. This simple finishing touch ensures every bite is perfectly balanced, enhancing the buttery herb flavors without overpowering the delicate pasta filling.
Step 4: Plate and Garnish
Serve the ravioli immediately, generously sprinkled with freshly grated Parmesan cheese. For an extra pop of color and texture, add crushed red pepper flakes if you want a hint of spice, or toss on some toasted walnuts or pine nuts for a satisfying crunch. These little extras take this humble Ravioli with Sage Butter Sauce Recipe from weeknight comfort food to a memorable treat you’ll want to make again and again.
How to Serve Ravioli with Sage Butter Sauce Recipe
Garnishes
Simple garnishes can completely transform your dish. I love adding a bit of Parmesan cheese for its savory depth and a sprinkle of crushed red pepper flakes to contrast the rich butter with subtle heat. Toasted nuts bring a wonderful textural contrast that keeps each bite exciting.
Side Dishes
This dish pairs delightfully with fresh green salads dressed with a light vinaigrette to cut through the richness. Roasted seasonal vegetables like asparagus or Brussels sprouts also complement the nutty parmesan and sage flavors beautifully. For a heartier meal, a glass of crisp white wine enhances the whole experience.
Creative Ways to Present
Try serving this recipe nestled in a shallow bowl to gather the sauce, or for a festive touch, top with a few whole fried sage leaves that look stunning and add extra aroma. You can also experiment by swapping the cheese ravioli for pumpkin, mushroom, or spinach-filled versions to surprise your guests with different flavor profiles, all elevated by the sage butter sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover ravioli, transfer it to an airtight container and refrigerate. It’s best eaten within 2 days to maintain the fresh flavor and texture of the pasta and sauce.
Freezing
This recipe can be frozen, but remember to place the ravioli and sauce separately if possible. Wrap both tightly to avoid freezer burn. When ready to enjoy, thaw overnight in the refrigerator before reheating to keep the ravioli from becoming mushy.
Reheating
Reheat your ravioli gently in a skillet over low heat, adding a splash of water or broth if the sauce looks too thick. Avoid microwaving for best texture, as direct heat helps maintain the delicate nature of the ravioli and keeps the sage crispy.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Frozen ravioli work wonderfully here. Just be sure to follow the package instructions for cooking time and handle them gently to keep their shape intact while tossing with the sauce.
Is garlic necessary in the sage butter sauce?
Garlic is optional but highly recommended if you enjoy a more complex flavor profile. It adds a subtle savory kick that enhances the butter and sage without overpowering the dish.
What other cheeses can I use instead of Parmesan?
Pecorino Romano or Asiago are excellent substitutes. They both have a similarly sharp, salty flavor that complements the sage butter sauce beautifully.
Can I make this recipe vegan or dairy-free?
You can! Swap out the butter for a high-quality plant-based alternative and use vegan cheese or nutritional yeast instead of Parmesan. The fresh sage will still shine and give you that wonderful herbal note.
What type of ravioli fillings pair best with sage butter sauce?
Classic cheese ravioli is a perfect match, but pumpkin, mushroom, or spinach fillings also work exceptionally well. The nutty, earthy tones of the sage butter sauce harmonize beautifully with these savory options.
Final Thoughts
Trying out this Ravioli with Sage Butter Sauce Recipe is like giving yourself a warm hug from the inside. The combination of tender pasta, fragrant sage, and golden butter is so effortlessly delicious, it’s hard not to fall in love the first time you try it. I can’t wait for you to whip this up and share how it becomes a new favorite in your home too!
Print
Ravioli with Sage Butter Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian dish featuring cheese ravioli tossed in a rich, nutty sage butter sauce. This easy stovetop recipe combines simple ingredients like fresh sage, butter, and Parmesan cheese for a flavorful, comforting meal that’s perfect for weeknights or special occasions.
Ingredients
Ravioli
- 1 (20 oz) package refrigerated or frozen cheese ravioli
Sauce
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves, thinly sliced
- 1 clove garlic, minced (optional)
- Salt and black pepper to taste
Toppings
- 1/4 cup grated Parmesan cheese
- Crushed red pepper flakes (optional)
- Chopped toasted walnuts or pine nuts (optional for garnish)
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions until al dente. Drain well and set aside.
- Prepare the sage butter sauce: In a large skillet over medium heat, melt the butter. Add the thinly sliced sage leaves and cook for 2 to 3 minutes until the butter starts to brown slightly and the sage becomes crisp for a nutty flavor. Add the minced garlic if using and sauté for an additional 30 seconds, being careful not to burn the garlic.
- Toss ravioli in sauce: Add the drained ravioli to the skillet with the sage butter. Gently toss to coat the ravioli evenly with the sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Plate the ravioli warm, topped generously with grated Parmesan cheese. Optionally, sprinkle crushed red pepper flakes or chopped toasted walnuts or pine nuts for added texture and flavor.
Notes
- Brown the butter just until golden to develop a rich, nutty flavor—avoid burning it as it will become bitter.
- This sage butter sauce pairs beautifully with other ravioli fillings such as pumpkin, mushroom, or spinach.
- For a garlic-free version, omit the garlic but keep the sage for aroma.
- To add crunch and contrast, try garnishing with toasted walnuts or pine nuts.
